Why does food brown when cooked?
Browning, or the Maillard reaction, creates flavor and changes the color of food. Maillard reactions generally only begin to occur above 285°F (140°C). Until the Maillard reaction occurs meat will have less flavor. Shown above are two identical dishes cooked (left) below (140°C) and right at much higher temperatures. Both caramelization and the maillard reaction only occur on the right producing the noticeable brown color...Read about why foods brownBrowning of Foods
Why does food on the stove top sometimes not sear? Why does food sometimes stick to the surface of a pan? Read more on Science of Browing Foods:
- What is the Maillard Reaction?
- What are the effects of the Maillard Reaction from cooking?
- What is Caramelization?
- Browning of foods --enzymatic vs. non enzymatic
- Why does food stick to stainless steel surfaces?
- How is heat transferred during cooking?
- Why is humidity important in cooking?
- Why does red meat turn brown when vacuum packed
- Cast Iron Cooking
Science of Food and Taste
- What are the four basic tastes?
- What are the basic tastes?
- The molecular basis of taste -- taste molecules
- Where are foods digested?
- What is flavor?
- What is MSG and is there a natural MSG?
- What are artificial sweeteners?
- What are inverted sugars?
- Science of hot sauces -- most popular brands
- What is Molecular Gastronomy?
- What are the health benefits of shitake mushrooms?
Enhancing Taste and Flavor
Flavor can be enhanced many ways... Umami is now the commonly used term by taste scientists for the fifth taste but brining, curing and dehydrating are also very effective methods.
- Adding flavor using Umami
- Brining and Curing
- How to Roast Tomatoes for Umami Flavor ...
- How to freeze zucchini blossoms
- Science of zucchini blossoms
- Dehydrating Foods -- Zucchini blossoms
- Science of Saffron
- Science and Health Benefits of Ginger
- Why dried shitake mushrooms have more flavor than fresh
Science and Cooking of Eggs
Science of Slow Cooking
What gives slow cooked food it's texture and taste is when collagen melts to form gelatin at about 160F. Since denaturation of collagen is a kinetic process it is a function of both temperature and duration of heating ... read more about the
Science of Slow Cooking (Meats) --
Important Temperatures in Cooking,
Cooking with Induction Stovetops
Science of Coffee
Sugar will float onto of a perfect espresso --
What compounds are in coffee beans?
Ice Creams and Sorbets
Do you notice that your homemade ice cream is harder to scoop and is not as smooth as commercial ice cream.
Find out how to make smoother ice...
And does you sorbet have too many large ice crystals ...
read how to make smoother sorbets here.
Stabilizers for ice cream and sorbet
Health Risks in Cooking
What is the difference between LDL and HDL?
What are the different types of Omega-3 fatty acids?
What is the difference between nitrates and nitrites?
What is the difference between saturated and unsaturated fats?
Why is Carbon Monoxide used in meat and fish?
All about gluten sensitivity and issues with lectins
WHAT ARE PEOPLE VIEWING -- MOST POPULAR PAGES:
- What is Maillard Reaction?
- Science of Slow Cooking
- What are the important temperatures in cooking?
- Science of ice cream -- how to make smoother ice cream
- What is Caramelization?
- Science of Cast Iron Cooking
- Why does food stick to stainless steel surfaces, and how to prevent it.
- Boiled Eggs - how to peel eggs - why eggs crack when boiled
- History and Science of Curing Foods
- Why-- and how much-- does meat shrink when cooked?
- About the Caffeine Molecule - Chemical and Physical Properties
- What are inverted sugars?
- Culinary Foams -- Cooking Foams -- Food Foams
- Chemical compounds in coffee that produce aroma and bitterness
- How to Prevent Ice Crystals from forming in Sorbet and Ice Creams
- How is heat transferred in cooking?
HEALTHY MOLECULES IN HEALTHY FOODS
SEE OUR LIST WITH MOLECULAR STRUCTURE, MECHANISM OF ACTION AND REFERENCES TO CLINICAL TRIALS
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